THE SALMON FISHERIES 



117 



Figure 8.1. Iron chink for dressing salmon. (L, G. McKee.) 



1. Header knife 



2. Fish in position for heading 



3. Bull ring which carries fish through the machine 



4. Back pincers 



5. Tail pincers advanced and grasping fish 



6. Tail cut-off saw 



7. Belly finning knife 



8. Back pincers advanced and grasping fish 



9. Back finning knife 



10. Belly slitting saw 



11. Guide to open belly flaps for gutting reel 



12. Gutting reel to remove viscera 



13. Knife and reel to slit kidney membrane and to remove kidney 



14. Brush to remove blood and membranes 



15. Roller to support bull ring 



16. Fish released as back and tail pincers retract 



17. Conveyor to remove butchered fish 



Following the weighing procedure, the cans pass through a clincher 

 which loosely rolls the cover on the can. As the cover is fed onto the can, 

 a set of metal dies embosses a code on the cover so the packer will be 

 able to identify his product. From the clincher the can passes into the 

 vacuum closing machine which hermetically seals the cover under a par- 



